Icelandic lamb stew

• Gluten free

• Meat

  • 3 lbs Lamb meat, bone-in

• Produce

  • 1/2 lb Carrots
  • 1/2 lb Celery
  • 1 Garlic, bulb
  • 1 Onion
  • 1 1/2 lbs Potatoes
  • 10 Thyme, Fresh sprigs

• Baking & Spices

  • 1 tsp Salt

Found on savorytooth.com

Description

Directions

• Place lamb and salt in a large pot. Sear the meat over medium-high heat until it browns and gets a little charred.
• Add enough water to the pot to cover the lamb meat, about 15 cups. Bring to a boil and then reduce the heat to let it simmer for 1 hour. Skim off any excess fat that floats to the surface.
• Add potatoes, carrots, celery, onion, garlic, and thyme. Add 3 cups of water. Bring to a boil and then reduce heat to simmer until the lamb meat becomes easily shreddable and is falling apart from the bone, about 1 hour.
• Remove the bones and discard. Break apart the meat into small chunks. Season some more if necessary, and mix well. Ready to serve!